Homemade Mayonaise

Mayonnaise… typically we buy it in jars, it comes at room temperature which means its loaded with preservatives which I try to avoid.  Not only that but its usually made with canola oil which is NOT good for us, or the environment.

I try to use foods that aren’t processed as much as possible.  Typically this has been limited to meals, making all homemade meals instead of boxed or frozen junk, using fresh veggies whenever possible and even making homemade bread, but recently I have decided to take my family’s eating to a whole new level, including making our own condiments.  I decided to start with something simple, mayonnaise.   Super yummy and free of any preservatives, plus you can use whatever oil you choose, I used olive oil which is one of my favorite oils for cooking and even skin care.

Homemade Mayo recipe

2 egg yolks at room temp

1 ¼ cups light olive oil (NOT extra virgin)

2 Tbsp fresh squeezed lemon juice/ divided

¼ tsp dry ground mustard

½-1tsp salt (to taste)

To begin make sure all ingredients are room temp, this is very important.

I’m using a magic bullet to make my mayo because that is all I have but the recipe can easily be adapted to use a food processor, blender, or even by electric mixer or hand (if you have the patience)

In magic bullet cup combine 2 egg yolks and ¼ cup of oil, 1 Tbsp lemon juice, dry mustard and salt.  Let sit until it is completely room temp 15-30 mins. (eggs may feel room temp to the touch but still may be cold inside).

Pulse mixture by pressing down on bullet for 5-10 second increments for about 30-45 seconds total.

Add ¼ cup of the oil and repeat

Repeat the process for another three cycles using the remaining oil at ¼ cup increments.  *If mixture becomes too thick you can add warm water to mixture and blend before adding more oil.

Add the final Tbsp of lemon juice and pulse in 5-10 second increments until mixture is blended smooth and evenly.

*Place in airtight container (preferably glass) and store.  Mayo will remain fresh until the expiration date of your eggs.  Write date on your mayo to ensure you use it within that time frame, as it does not contain any preservatives.

*Because of the risk of salmonella when using any raw egg product it is imperative keep egg yolk away from contact with the shell.  You may also soak the eggs in vinegar and lemon juice prior to cracking to ensure that any salmonella is cleaned away.  I also use fresh farm raised eggs whenever possible.

You can also get creative and flavor you mustard.  I like to use red cayenne pepper, but you can add any spices or herbs, parsley or cilantro would be great.  Be inventive and ENJOY.